Skills and Jobs: Job Roles in Tourism and Hospitality Industry

In the evolving skill development and vocational training ecosystem in India, Tourism and Hospitality Skill Council (THSC) plays an important role in  anchoring skilling and jobs through demand aggregation and industry linkages. THSC creates Qualification Packs (QPs) National Occupational Standards (NOS) develop competency framework, conducts Train the Trainer (ToT) Programs, conduct skill gap studies and Assess and Certify trainees on the curriculum aligned to National Occupational Standards developed by them.

Picture credit: LabourNet – B.Voc Degree Students at Workplace Learning

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Tourism and Hospitality Skill Council (THSC) was formed by the Industry and for the Industry to tackle the skilling of large manpower to fulfil the industry requirement plays a crucial role in bridging this ever-growing gap. THSC is mandated to create a robust and sustainable eco-system for skill development in the industry. THSC caters to all the sub sectors of the Industry, namely, Hotels, Tour Operators, Food Service Restaurants, Facilities Management and Cruise Liners.  THSC have 130 Qualification Packs , based on each QP the education qualifications are given below. 

Following is an indication of few Job Roles, Qualification and Salary in Tourism and Hospitality sector*:

Guest House Caretaker:  The individual at work assists the guests, cleans and maintains the guest house, provides amenities, performs general administrative duties. The individual may also prepare food.

Educational Qualification: Preferable 10th Standard passed 12th Standard passed.
Minimum Job entry age: 18.                NSQF Level: Level 5.

Payroll: The average basic salary of 10,000(per month) is paid for a Guest House Caretaker, based on person’s experience he/she can earn more.

Food & Beverage Services – Manager:  The Individual at work is responsible for planning, organizing and controlling the activities of the Food and Beverages services department. He/ She ensures smooth functioning of the F&B service operation and attain guest satisfaction.

Educational Qualification: 8th standard pass, preferably Graduate in Hotel Management
Minimum Job entry age: 18.                NSQF Level: Level 5.

Payroll: The average basic salary of 45,000(per month) is paid for a Food Safety Supervisor, based on person’s experience he/she can earn more.  

Food Safety Supervisor: The Individual at work is responsible for ensuring that the food and beverages prepared in the hotel premises are safe for human consumption as per the food safety and hygiene standards. He / She conducts tests on food materials, train employees on food safety and standards and ensures hygiene in the food production process.

Educational Qualification: Graduate in Microbiology, preferably Post Graduate in Microbiology
Minimum Job entry age: 18.                NSQF Level: Level 5.

Payroll: The average basic salary of 25,000(per month) is paid for a Food Safety Supervisor, based on person’s experience he/she can earn more.  

Assistant Catering Manager: The individual at work keeps the canteen or kiosk or any other specialised food outlet unit in operation.

Educational Qualification: Preferable 12th standard passed, Graduate

Minimum Job entry age: 18.                NSQF Level: Level 6.

Payroll: Assistant Catering Manager can get 45000 and above as per company rules and his experience in the field.

Transport Duty Manager: The individual at work monitors the work plan, schedule and requirement for transport operations, meet and greet duties and process. 

Educational Qualification: Diploma, Graduate    Minimum Job entry age: 18.      NSQF Level: Level 7.

Payroll: A TDM can get 25000 and above as per company rules and his experience in the field.

*Disclaimer: The information provided about salaries is based on some jobs sites on the internet, based on secondary research.